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5.0 from 918 votes

Vegetable Soup

This easy vegetable soup recipe is perfect for using up whatever veggies you have on hand! It's a healthy, vegan meal that's great for cool fall and winter days.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Course: Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon sea salt more to taste
  • freshly ground black pepper
  • 1 medium carrot diced
  • 1 small sweet potato diced
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 4 garlic cloves chopped
  • 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes plus more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini diced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Instructions

    Cup of Yum
  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  2. Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  4. Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.